Description
A quick and flavorful one-pan meal featuring sautéed chicken and zucchini in a zesty lemon garlic sauce.
Ingredients
Scale
- 1 1/2 lbs boneless chicken thighs, cut into 1-inch pieces
- Sea salt and freshly ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 teaspoons Italian seasoning, divided
- 3 tablespoons ghee or olive oil, divided
- 4 cloves garlic, minced
- 4 medium zucchini, cut in half lengthwise and sliced crosswise to 1/2 inch
- Zest of 1 medium lemon
- Juice of 1 medium lemon
Instructions
- Season the chicken generously with salt, pepper, onion powder, garlic powder, and 2 teaspoons of Italian seasoning.
- Heat a large skillet over medium-high heat and add 2 tablespoons of ghee or oil.
- Add the chicken in a single layer and brown on one side, then stir to cook through and transfer to a plate.
- Lower the heat to medium and add the remaining tablespoon of ghee.
- Add the zucchini, seasoning with salt, pepper, and the remaining teaspoon of Italian seasoning.
- Cook the zucchini until barely softened, then add the minced garlic and cook for another 30 seconds.
- Add the chicken back to the skillet with lemon zest and juice; stir until heated through and remove from heat.
- Serve alone or over grain-free noodles or cauliflower rice.
Notes
For extra crispy chicken, avoid moving it too much during the initial browning step.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 75mg